Ingredients
Equipment
Method
Bloom the yeast
- Combine the warmed milk, warm water, active dry yeast, and 1 tablespoon of the sugar, then let stand 5 minutes until foamy, visibly swollen, and aromatic.
- Add the remaining sugar, egg, melted butter, salt, and all-purpose flour, then knead for 8 minutes until the dough is soft and smooth with a supple texture.
First rise and shape
- Cover the dough and let rise for 1 hour until doubled in size, with noticeable puffing and a lighter feel.
- Roll the dough into a 1/2-inch thick rectangle, fold it in half, and cut into 2-inch squares.
- Place the squares on a parchment-lined sheet, cover, and rise for 1 hour until puffy with visible air pockets.
Bake and finish
- Preheat the oven to 350F, then bake for 12-15 minutes until golden, with the tops turning a warm brown.
- Brush the hot rolls with melted butter right after baking so the sheen soaks in while they’re still warm.
- Whip the softened butter, powdered sugar, honey, and ground cinnamon until fluffy, then serve with the warm rolls as it melts into the soft centers.
Notes
For the best rise, ensure the milk is warmed to 110F (not hotter) so the yeast blooms; if your kitchen is cool, place the covered bowl in a gently warmed oven (turned off). Refrigerate leftovers in an airtight container up to 3 days and rewarm rolls in the oven or microwave before serving; the cinnamon honey butter keeps 5-7 days refrigerated. Freezing: freeze baked rolls up to 2 months, thaw overnight in the fridge, and rewarm. Dietary swap: use plant-based butter (substitute 1:1) for the rolls and cinnamon honey butter for a dairy-free version.